Methi Khakra Recipe (Gujarati Savory Crispy Flat Bread)

On Thursday, 13 December 2007 22:27
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Methi Khakra Recipe (Gujarati Savory Crispy Flat Bread)

The Gujarati Khakra is a snack made from whole wheat flour that is served for breakfast, tea or even taken as a travel snack. It is wholesome as it is made from whole wheat flour and delicately flavoured with ingredients like fenugreek, turmeric and asafoetida.

I was first introduced to the Khakra when I was in the eleventh grade by a Gujarati friend who used to bring these as a school snack. They were so delicious that friends and I used to make sure she does not get a morsel. 

A lot of hard work goes into making them especially if you live in a joint family where you have to make a 100 or more at a time and stock them. Although it is readily available in the retail stores these days there is a special taste when you make them at home.

Makes: 20 Khakra's

Total Time: 60 Minutes

  • 2 cups whole wheat flour

  • 1/4 cup finely chopped fenugreek leaves

  • 1/4 teaspoon red chilli powder

  • 1/4 teaspoon asafoetida powder

  • 1/2 teaspoon turmeric powder

  • 2 tablespoons oil plus more for making the khakra

  • salt to taste

  • You could use the follow as alternative ingredients to the fenugreek leaves

  • Coarsely pounded cumin

  • Dried ginger powder

  • Finely chopped spinach or cooked spinach puree

  • Dried mint powder or freshly chopped mint

  • Tomato puree

Directions for Gujarati Methi Khakra Recipe
  • To begin making the Gujarati Methi Khakra, we first to make the dough. In a large bowl combine all the ingredients and knead by adding little water at a time, till it becomes stiff dough. Let the Khakra dough rest covered for fifteen minutes and knead again. Divide the dough into twenty equal portions.

  • Roll out the each ball into very thin circles by dusting on flour as and when required to prevent sticking to the base.

  • Heat an iron skillet in medium high heat; add one rolled out portion of the Khakra dough. Once you notice a few air pockets popping out flip the rolled dough.

  • Smear a teaspoon of oil around it and using a wooden press do a press and turn motion not allowing the dough to develop air pockets. Continue this pressing and turning for a few minutes on medium heat. Flip over continue the press and turn motion on medium heat until the Khakra is fully crisp.

  • Take the Khakra off from heat and place it on a flat plate. Continue the same with the other rolled out portions of the Khakra dough and stack the Khakra one on top of the other.

  • Once the Khakra is cooled completely store the them in an air tight container. These Khakras stay fresh outside for about two weeks and refrigerated for about a month.

  • Note: The pressing can be done with a wooden press or a thick cotton cloth or something else in your kitchen that will work as a press.

Last modified on Monday, 24 November 2014 11:57
Archana Doshi

I am the Founder of Archana's Kitchen that focuses on healthy vegetarian recipes and cooking techniques. I try to keep my simple, smart and seasonal and believe in cooking food fresh everyday without additives and preservatives. I hope you enjoy my recipes and cooking them for your friends and family. Please do take a little time to comment on the recipes, as your feedback means a lot to me. And dont forget to share the recipes on your favourite social networks.